INGREDIENTS:
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup (4 TBL) pasta sauce
1/2 cup shredded part-skim mozzarella cheese
(Trader Joe's, lite, 3-blend has nearly 0 grams Fat)
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DIRECTIONS:
Preheat the oven or toaster oven to 425 degrees F.
Brush both sides of the eggplant with oil and season with the salt and pepper.
Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
Spread 1 tablespoon of pasta sauce on each eggplant slice.
Top each slice with the 2 Tbl shredded cheese.
Bake until the cheese melts, 3 to 5 minutes.
Serve hot.
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Nutrition (each of 4 servings):
Total Fat ~= 4.5 grams
Protein ~= 3.5 grams
Carbs ~= (8.9-3.2) = 5.7 grams
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ZONE:
2 slices = 1 P, 1 C, 3 F
Add some very low-fat meat to up protein.
Add fruit as desert to up carbs.

Yummy! And, I bet that fat can be cut down, depending on the amount of olive oil used to brush on the eggplant, and the type of cheese used. Eggplant generally absorbs a LOT of that oil, but I work around this by using an oil sprayer. I can spray on a much smaller amount of oil using the sprayer.

I don't have a TJ's around here, but that sounds like a really good cheese option!

I know this is an old post, but wow, I just tried this recipe, DELISH!! I added grilled chicken pieces on top of the eggplant slices and some grapes for a zone balanced lunch. This recipe (steel cut oatmeal) may be what helps me to stay on this program when I am feeling deprived!! Thank you John. BTW - I have been following Zone for around 2 weeks now, and keeping a food journal (I created one in excel) - and I feel great. Some days I get it right a little more than on other days, but overall I'm doing well and tracking my food and hunger helps plan future meals. I've been scouring this forum looking for advice, and found plenty. Thanks to all who contribute.

I meant to say "AND steel cut oatmeal..."..lol

My wife thinks the Eggplant is too soft.
I am thinking of ways to make it not so soft.
1.) I might try just putting salt on the slices and letting them sit, to pull out a lot of the moisture.
2.) Once that is done, Oil and season as usual; but then, I might try longer initial bake as well.

Yes, the eggplant is soft, but I guess I used it as more of a eggplant-chicken parm type of meal even though it started out as a "pizza" idea. I just cut it all up and let all the flavors mush together--very satisfying. It would have been great over pasta!! {LOL} Actually speaking of pasta - I tried one of the recipes in one of the books for Veggie Pasta which I made my using my Julienne Peeler. The peeler makes nice pasta like shreds of zucchini, yellow squash, and a carrot for added color - after a quick toss in the saute pan (where I previously cooked some onion & garlic with a little OO) it was delish. Very good with chicken or even fish on top of it. Definitely adds substance and lots of good carbs.

Let me know how the salt and extra baking time works out!